M.W=150-200 Archives - Page 132 of 537

Wu, Kam-chau’s team published research in Marine Pollution Bulletin in 2020-04-30 | CAS: 110-42-9

Marine Pollution Bulletin published new progress about Ammonification. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.

Wu, Kam-chau published the artcileApplication of anaerobic bacterial ammonification pretreatment to microalgal food waste leachate cultivation and biofuel production, Formula: C11H22O2, the main research area is Dunaliella microalgae food waste leachate cultivation anaerobic digestion ammonification; Algal lipids production; Anaerobic digestion; Cyanobacterium apononium; Dunaliella tertiolecta; Food waste leachate.

The current practice of disposing of biodegradable food waste mixed with other solid wastes to landfills is not sustainable and is environmentally undesirable. Moreover, the leakage of nutrient-rich food waste leachate (FWL) impacts the environment by eutrophication of the water body. Two robust microalgal species, Dunaliella tertiolecta (D. tertiolecta) and Cyanobacterium aponinum (C. aponinum), have been selected previously for the treatment of FWL because they can tolerate diluted FWL. However, growth suppression by some inhibiting factors, such as total suspended solids and organic nitrogen, limited biomass productivity, and substantial dilution (5-10% volume/volume FWL) was required. To alleviate this suppression, anaerobic bacterial digestion was proposed to pretreat FWL and convert certain nutrients such as organic nitrogen to ammonium. The pretreatment was optimized in neutral to slightly alk. media, where a byproduct of biomethane up to 4.67 L methane/kg COD was produced. Regarding the nutrient removal efficiency, 98.99% of total nitrogen and 65% of total phosphorus can be removed by D. tertiolecta, whereas more than 80% of total nitrogen and 65% of total phosphorus can be removed by C. aponinum. The use of anaerobic bacterial ammonification pretreatment can significantly improve the performance of subsequent microalgal treatments and has been shown to be a sustainable green technol. for biofuel production and FWL recycling.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Wu, Kam-chau’s team published research in Marine Pollution Bulletin in 2020-04-30 | CAS: 111-11-5

Marine Pollution Bulletin published new progress about Ammonification. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application In Synthesis of 111-11-5.

Wu, Kam-chau published the artcileApplication of anaerobic bacterial ammonification pretreatment to microalgal food waste leachate cultivation and biofuel production, Application In Synthesis of 111-11-5, the main research area is Dunaliella microalgae food waste leachate cultivation anaerobic digestion ammonification; Algal lipids production; Anaerobic digestion; Cyanobacterium apononium; Dunaliella tertiolecta; Food waste leachate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Lin, Yanxin’s team published research in Food Research International in 2022-01-31 | CAS: 111-11-5

Food Research International published new progress about Ananas comosus. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Product Details of C9H18O2.

Lin, Yanxin published the artcileSensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses, Product Details of C9H18O2, the main research area is bog bilberry wine cymene orbitrap mass spectrometry; Affective test; CATA; GC–MS; Potential odor-active compound; Sensory profile; Untrained panel; Volatile profile.

The sensory and chem. profiles of com. bog bilberry (BB) wines were investigated using a multi-anal. approach. Sensory test included scaling and check-all-that-apply (CATA) method with questions on liking of BB wine. The sensory data was correlated with their volatile compound profiles determined using gas chromatog. coupled with quadrupole and orbitrap mass spectrometry (GC-Quadrupole/Orbitrap-MS). In general, all BB wines were characterized with “”fruity””, “”blueberry”” and “”floral”” odors and “”sour””, “”mouth puckering”” and “”sweet”” flavors. Samples more frequently characterized as “”fruity”” and “”floral”” in CATA were preferred by the panelists (n = 93). High relative proportions of o-cymene, p-cymenene, 1-octen-3-one and 3-ethylphenol in a sample (described as “”ginger”” and “”chili””) resulted in a lower liking rating. Similarly, generally disliked sample described with “”Chinese herbs”” and “”licorice”” was characterized by compounds 3-methylpentan-1-ol, 1,1,6-trimethyl-1,2-dihydronaphthalene, and 4-vinylphenol. The data will give novel information for berry wine and beverage industry on the quality factors of BB wines linked to higher acceptance.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Grinan, I.’s team published research in Scientia Horticulturae (Amsterdam, Netherlands) in 2019-01-26 | CAS: 140-11-4

Scientia Horticulturae (Amsterdam, Netherlands) published new progress about Ananas comosus. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Computed Properties of 140-11-4.

Grinan, I. published the artcileVolatile composition and sensory and quality attributes of quince (Cydonia oblonga Mill.) fruits as affected by water stress, Computed Properties of 140-11-4, the main research area is volatile compound food quality water deficit Cydonia.

No information exists on the effect of water deficit on quince (Cydonia oblonga Mill.) fruit quality characteristics. In this paper, the effect of withholding irrigation water in the middle of the rapid fruit growth period on yield, main fruit physicochem. characteristics, sensory profile, and volatile composition of quince (cv. BA-29) was studied. The linear fruit growth phase was seen to be a critical phenol. period for the marketable yield of quince because water deficit decreased the fruit weight, size, and moisture content. Also, this period was clearly critical for the fruit’s chem. characteristics. Water deficit induced important changes in an important number of the identified volatile compounds, characterized by decreases on pear, pineapple and apple sensory descriptors and increases on the green-herbaceous sensory descriptors. Moreover, total soluble solids increased and the total polyphenols content and antioxidant activity decreased as a result of water deficit effect, even though the still high levels of total polyphenols, regardless of the fruit water status, suggested that quinces can be used as an important source of natural antioxidants. The fruit sensory anal. indicated that the peel color intensity of fruits from the water deficit treatment increased and fruit flesh texture improved. Indeed, the main handicaps for its consumption as fresh fruit (corkiness and fiberness) severely decreased and crunchiness increased.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Zhang, Boqin’s team published research in International Journal of Food Science and Technology in 2021-10-31 | CAS: 111-11-5

International Journal of Food Science and Technology published new progress about Ananas comosus. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Computed Properties of 111-11-5.

Zhang, Boqin published the artcileEffects of mediums on fermentation behaviour and aroma composition in pure and mixed culture of Saccharomyces cerevisiae with Torulaspora delbrueckii, Computed Properties of 111-11-5, the main research area is Saccharomyces cerevisiae Torulaspora delbrueckii culture fermentation behavior aroma composition.

The nutrient status and composition in mediums have a significant effect on yeast metabolism and phenotypic characteristics in wine fermentation In this study, the effects of three frequently used mediums, including synthetic grape juice (SGJ), grape juice without grape pericarp and seeds (GJ) and grape must with grape pericarp and seeds (GMPS), on yeast fermentation behavior and aroma compounds produced by pure and mixed culture of Saccharomyces cerevisiae T73 with Torulaspora delbrueckii TD20 were investigated after alc. fermentation The results showed that high fermentation activities and cell population were always found in GJ medium irresp. of inoculated approach. More esters and higher alcs. were produced in GMPS medium fermented by pure S. cerevisiae, while SGJ medium had increased levels of fatty acids. Consistent with previous literatures, the mixed fermentation of T. delbrueckii and S. cerevisiae produced more acetate esters and fatty acids than the pure culture of S. cerevisiae, while this enol. trait was only found in SGJ and GJ, not in GMPS. Our results highlighted that more attention should be paid to the fermentation medium when evaluating the enol. and aromatic properties of selected yeasts used in industrial winemaking. In this regard, the combined use of GJ and GMPS medium might be a suitable choice.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Steingass, Christof B.’s team published research in European Food Research and Technology in 2021-07-31 | CAS: 110-42-9

European Food Research and Technology published new progress about Ananas comosus. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, SDS of cas: 110-42-9.

Steingass, Christof B. published the artcileInfluence of fruit logistics on fresh-cut pineapple (Ananas comosus [L.] Merr.) volatiles assessed by HS-SPME-GC-MS analysis, SDS of cas: 110-42-9, the main research area is Ananas fruit logistics HS SPME GC MS analysis.

Green-ripe pineapples are shipped overseas by sea freight, while those picked at full maturity need to be transported by airfreight over the same large distance. In this study, fresh-cut pineapple cubes were assessed two, five, and eight days after processing from green-ripe pineapples after mimicked sea freigh (SF) and fully ripe air-freighted (AF) pineapples. The sea-freighted samples displayed elevated titratable acidity (TA), thus resulting in smaller ratios of total soluble solids and TA compared to the AF pineapples. Differences in the carotenoid levels of the two fresh-cut categories were found to be insignificant. By contrast, hierarchical cluster anal. (HCA) and principal component anal. (PCA) calculated on the basis of the volatiles analyzed by headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS) permitted to distinguish all six individual sample types and to segregate them into two major clusters (SF and AF). The effect of storage on the volatiles was further evaluated by partial least squares (PLS) regression. Substantial chem. markers to differentiate the individual samples and to describe the effect of storage were deduced from the PCA and PLS regression, resp. In general, fresh-cut products obtained from fully ripe AF fruit displayed higher concentrations of volatiles, in particular, increased concentrations of diverse Me esters. With progressing storage duration, the concentrations of ethanol and diverse Et esters increased. Moreover, products from AF pineapples displayed lower microbial counts compared to those from SF fruit.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Steingass, Christof B.’s team published research in European Food Research and Technology in 2021-07-31 | CAS: 123-29-5

European Food Research and Technology published new progress about Ananas comosus. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application In Synthesis of 123-29-5.

Steingass, Christof B. published the artcileInfluence of fruit logistics on fresh-cut pineapple (Ananas comosus [L.] Merr.) volatiles assessed by HS-SPME-GC-MS analysis, Application In Synthesis of 123-29-5, the main research area is Ananas fruit logistics HS SPME GC MS analysis.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Zhou, Dandan’s team published research in Food Bioscience in 2021-10-31 | CAS: 106-32-1

Food Bioscience published new progress about Ananas comosus. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Synthetic Route of 106-32-1.

Zhou, Dandan published the artcileCharacterization of soluble sugars, glycosidically bound and free volatiles in fresh-cut pineapple stored at different temperature, Synthetic Route of 106-32-1, the main research area is cut pineapple quality glycosidically bound volatiles soluble sugar glucosidase.

Glycosidically bound volatiles are important precursors of overall aromas in fresh-cut fruit and this bound volatile can be deglycosylated to free forms by the catalyzation of β-glucosidase. The profiles of sugars, free and bound volatiles of fresh-cut pineapple subjected to 4°;C and 20°C were investigated. Results showed that cutting induced the increase of total sugars and sucrose in fresh-cut pineapple compared with whole pineapple, but contents of total sugar and sucrose decreased along with the storage. Cutting promoted the increase of most free esters, aldehydes, ketones and lactones at 1 d. Correspondingly, most esters, aldehydes, ketones and lactones in bound from were decreased by cutting with the induction of β-glucosidase. Besides, most free volatiles exhibited increased trends at 1 d and then decreased afterwards. Most bound volatiles exhibited decreased trends during the storage. Furthermore, in 20°C stored fresh-cut pineapple, most free esters decreased sharply during 4 d storage, and odor flavors became the most abundant aromas, like isoamyl acetate, Et decanoate, Et octanoate, Et acetate, and ethanol. A total of 14 volatiles were identified in free and bound forms, and cutting inhibited the accumulations of these bound volatiles but boosted the emissions of these free volatiles, correspondingly.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Zhang, Boqin’s team published research in Food Chemistry in 2022-01-30 | CAS: 111-11-5

Food Chemistry published new progress about Ananas comosus. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.

Zhang, Boqin published the artcileEffects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines, Category: esters-buliding-blocks, the main research area is Petit manseng wine fermentation Saccharomyces cerevisiae volatile compound; Aroma compounds; Dynamic changes; Indigenous non-Saccharomyces strains; Mixed fermentation; Petit Manseng wine.

The combined use of selected Saccharomyces cerevisiae and non-Saccharomyces strains is becoming an effective way to achieve wine products with distinctive aromas. The purpose of this study was to further improve the wine aroma complexity through optimizing inoculation protocols of multi-starters. The three indigenous non-Saccharomyces strains (Torulaspora delbrueckii, Hanseniaspora vineae, and Lachancea thermotolerans) and their pairwise combinations (co-inoculation) were sequentially inoculated with S. cerevisiae in Petit Manseng grape must, resp. Results evidenced a higher divergence in aroma compounds produced by two different non-Saccharomyces species compared to single species. Especially for the combination of T. delbrueckii and L. thermotolerans, the concentrations of most Et esters were further increased, contributing to a higher score of pineapple note in agreement with sensory anal. Our results highlighted that the inoculation of more than one non-Saccharomyces species is a potential strategy to improve the aroma diversity and quality of industrial wines.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Zhang, Boqin’s team published research in Food Chemistry in 2022-01-30 | CAS: 123-29-5

Food Chemistry published new progress about Ananas comosus. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Name: Ethyl nonanoate.

Zhang, Boqin published the artcileEffects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines, Name: Ethyl nonanoate, the main research area is Petit manseng wine fermentation Saccharomyces cerevisiae volatile compound; Aroma compounds; Dynamic changes; Indigenous non-Saccharomyces strains; Mixed fermentation; Petit Manseng wine.

Food Chemistry published new progress about Ananas comosus. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Name: Ethyl nonanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics